Red Pickled Ginger (Beni Shoga)
An incredibly tasty Japanese condiment, perfect to make for the family! Red pickled ginger, known in Japan as "beni shoga," is delicious and a little unexpected. This isn't the kind of ginger served just to cleanse the palate; beni shoga is made differently, tastes different, and can be eaten in any amount you like. Its red color comes from adding beet or plum juice, and you can stir in a bit of food coloring for an even deeper hue.
Ladle
Recipe author
Red Pickled Ginger (Beni Shoga)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
1 g
Fats 0 %
0 g
Carbohydrates 93 %
14 g
72 kcal
GI:
43
/
0
/
57
- Wash the fresh ginger root thoroughly under running water, then pat it dry with paper towels and peel it, taking off the skin in a thin layer. Slice the root into thin pieces, cutting along the grain of the fibers, and try to make the slices as thin as possible. Put the ginger slices in a small glass container, sprinkle them with half of the salt called for in the recipe, and mix well, using your hands so the salt coats the slices evenly. Let the ginger sit for 20 minutes. Meanwhile, make the marinade. In a saucepan of the right size, combine the vinegar, the remaining salt, and the sugar. Stir and set over the lowest heat. Keep it on the heat, stirring, until the sugar and salt have fully dissolved; it's important not to let the liquid boil. Once they've dissolved, remove the pan from the heat. Add the ginger slices to the hot marinade, along with the beet, cut into a few pieces (or add the plum juice or food coloring instead). You can use any coloring you like, depending on the shade you want for the finished ginger. Stir, return the pan to low heat, and cook everything together for 25 minutes. When the time's up, take the pan off the heat again and let the contents cool completely. While the ginger cools, prepare a jar by washing it and rinsing it with boiling water. Transfer the pickled root to the jar, pour the marinade over it, and refrigerate for 3 to 4 hours. After that, the red pickled ginger is ready to serve. Be sure to keep it in the fridge. Enjoy!
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Rice vinegar - 20 kcal/100g
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